Just a few pictures of my outings this last week.
I’ve become a sucker for the simplest food prep and delivery. For instance, a pot of brown rice, salad mix nuts cheese and fruits along with a nice salad dressing is a go to-fillerup- meal. I discovered the idea of Buddha Bowls from Minimalist Baker, also a blogger I follow. If you haven’t checked out this blog before give it a look!
Any way, the above Buddha Bowl has: sweet potato, kale, smoked and pulled pork, black beans, onion, garlic, queso fresco, avocado, Thai basil, and an avocado yogurt sauce! Talk about yummy!
Here are a few things I did to put this together. Keep in mind Buddha Bowls can be adapted to personal taste so experiment away!
2 Sweet potatos cut into bite sized pieces sprinkled with lime juice, garlic powder, chili powder, cumin, salt and pepper and olive oil. Roasted on a baking sheet for 30-40 minutes at 400F.
Yogurt Avocado Sauce:
1/2 avocado mashed
1/2 C. Greek yogurt
2 Tbs. Lime juice
Sprinkle of chili pepper and salt
I like that with something like this, there are so many option, different squashes, carrots, beets, cheeses meats (or no meat), the possibilities are endless really!
4 years old
How fast the time goes. Why just yesterday it seems I was meeting her for the first time. Breathing in her new baby smell. Listening to her soft gentle cry and wondering what the future would hold. Here she is, 4 years old. Funny, quick, smart, caring and determined. How lucky I am.
I also have to thank my manimal, who is an amazing partner and father. He loves her wildly and he has supported my staying home with her which has meant the world to me. He works so hard to provide for us and I’m truly blessed to have both him and her in my life.
The wonderer, the wanderer.
How my cupkeiki envisions I
looked while pregnant with
I have a few blogs I regularly swoon over. Local Milk is one of them, and it’s no surprise why. Her photos have the magical ability to sweep you from your current mind set and take you a place rustic natural and homey-a place you don’t want to leave.
I was looking, yesterday, for something to make with lavender. I’ve been loving a lavender sun tea that has been on constant rotation in the house but ran out of black loose leaf tea and my cupkeiki suggested cookies as a sort of make-up for not having tea available. I came across all sorts of lemon lavender concoctions but what really caught my eye was a chocolate lavender cupcake recipe from Local Milk: http://http://localmilkblog.com/2015/01/vegan-gluten-free-chocolate-lavender-cupcakes-whipped-honey-coconut-cream.html
I modified it to what I had and to personal taste:
2C. All purpose flour
1 1/2 tsp. Baking Soda
1 tsp. Salt
1 1/2 tsp. Lavender buds, ground up
3/4 C. Cane Sugar
1/2 C. Unsweetened Cocoa Powder
1 1/3 C. Coconut Milk (I used So Delicious Brand)
1/2 C. Melted Coconut Oil
2 1/2 tsp. Apple Cider Vinegar
2 tsp. Vanilla extract
Black Sea Salt (opt.) for sprinkling over finished cake
1/2 C. Cream Cheese
What to do:
Preheat oven to 350 degree F. Grease a cake or loaf pan (I used a loaf pan). Sift all dry ingredients (except lavender if it’s not finely ground) into a large bowl. Add lavender and combine. In a large measuring cup, combine milk, oil, vinegar and vanilla. Combine liquid into dry ingredients. Mix well, pour into prepared pan and bake for 25-30 minutes or until cake tester comes out dry.
If making the frosting: whisk cheese and agave together until soft. Add agave to taste.
I made a few in a silicon mold and added the cream cheese frosting and salt to them, but left the loaf as is.
This cake is moist and delicious. My cupkeiki didn’t like the frosting g but loved the cake as is. I appreciated the way the cream cheese and salt balanced out the cake, but isn’t necessary to complete the cake, as the recipe is pretty spot on with moisture and richness.
My cupkeiki is turning 4 this week! On Saturday we celebrated with a bee themed party, which was planned by my cupkeiki! She’s had a vision for her birthday since about May, and for a three year old it was impressive to see the idea of bees stick for months!
She had a list, she wanted bee rain boots, bee balloons, bee cake, bee banner, bee tutus, smoked meat (who is she?!?) made by her dad, me to be the photographer and cake maker-craft designer…she had it all planned out and envisioned (note to self: tiny people really could benefit from vision boards just as much as adults!)
Well Thursday and Friday of last week rolled around and I got to work! If I haven’t said it before, I will now, I love my Cricut Explore!!! I made the banner of hexagon shapes, the wings for the shirts, and the cake platter decorations and crowns, all with it! I don’t know where I’d bee (haha) without it!! Check out my photos below for all the fun crafts I put together to make my cupkeiki’s special day a fun one!
The piñata was a blast, the food was a hit, the company was spectacular and the children had fun. It was also the day of the Pro Challenge, so we cheered on cyclists in between everything. I couldn’t have asked for a better way to spend the day.
That night, going through photos I came across this gem that has had me laughing for a few days now:
Today, which coincidentally also happens to be International Beer Day, was/is my last day of Microbiology. What a crazy, hectic, fun and educational time it’s been. From jam packed weekdays of quizzes, activities, labs, tests (every week-not kidding), I’ve loved and despised it but I’ve grown from it and enjoyed the hectic demands it brought to my schedule. Seriously.
To celebrate my end of this class, and what may hopefully be the beginning of a new one (*fingers crossed*!!!!) I’m saying: Salud, Cheers, Okole Maluna to this day and the things hopefully to come!!!